Ingredients
1/4 cup dry white wine
1/4 cup soy sauce
1/4 cup honey
2 tablespoons minced fresh basil, plus more basil leaves for garnish
Pinch of cayenne
1 small onion, sliced
1 lemon, very thinly sliced
Four 6-ounce salmon fillets
Directions
In a small bowl combine the wine, soy sauce, honey, basil and cayenne.
Spread the onion on the bottom of a lightly greased slow cooker. Spread 1/2 of the lemon slices on top of the onion. Put the salmon fillets on top of the lemon slices, skin-side down. Drizzle the sauce over the salmon.
Cook on low for 1 to 1 1/2 hours. Be sure to check on your salmon periodically as slow cookers can vary and some people prefer their salmon opaque while others prefer them medium or rare in the middle. Remember that they will continue to cook a little after you take them out. (For rare, it may even take less than an hour depending on how hot your slow cooker runs. Mine became opaque at 75 minutes but it tends toward hot.)
Serve the fish over the onions, drizzled with the cooking liquid and garnished with the remaining lemon slices and fresh basil leaves.
Optional: If you’d like to serve a more pungent drizzle of sauce with the fish, you can quickly reduce the liquid left in the slow cooker in a saucepan over high heat.
Notes
From http://www.cooking.com/recipes-and-more/recipes/slow-cooker-soy-basil-salmon-recipe Have not yet tried - found this one on the internet and marked it for future reference.
